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Survival of Listeria monocytogenes in Commercial Cheese Brines
Listeria monocytogenes sodium chloride cheese brine survival
2008/3/31
The survival of Listeria monocytogenes was determined in commercial cheese brines collected from cheese factories in Wisconsin and northern Illinois. Survival ofL. monocytogenes inoculated into commer...
Factors Determining Large-Strain (Fracture) Rheological Properties of Model Processed Cheese
processed cheese rheological analysis
2008/3/31
Torsional fracture was used to map changes in large-strain rheological properties of a model processed cheese that contained 20% protein (rennet casein), 27% anhydrous milk fat, 1.5% NaCl, and 1 to 3%...
Tryptophan Catabolism by Lactobacillus caseiand Lactobacillus helveticus Cheese Flavor Adjuncts
Lactobacillus amino acid catabolism tryptophan cheese flavor
2008/3/31
Microbial degradation of Trp is thought to promote the formation of aromatic compounds that impart putrid, fecal, or unclean flavors in cheese, but pathways for their production have not been establis...
Depletion of Whey Proteins and Calcium by Microfiltrationof Acidified Skim Milk Prior to Cheese Making
calcium composition microfiltration whey protein
2008/3/31
Pasteurized skim milk was microfiltered (0.2-µm membrane) on a system equipped to provide uniform transmembrane pressure of 262 kPa (inlet:outlet pressure differential of 138 kPa, and crossflow ...
Influence of Adjunct Cultures of Lactobacillus paracasei ssp. paracasei or Lactobacillus plantarum on Cheddar Cheese Ripening
Cheddar Lactobacillus adjuncts proteolysis sensory properties
2008/3/28
Cheddar cheeses were manufactured in open vats to study the influence of adjunct cultures of mesophilic lactobacilli on proteolysis and the development of sensory characteristics during ripening. Pair...
Purification and Identification of Potentially Bioactive Peptides from Enzyme-Modified Cheese
bioactive peptide antihypertensive peptide enzyme-modified cheese Lactobacillus casei
2008/3/28
Antihypertensive peptides inhibiting angiotensin I-converting enzyme have been isolated from enzymatic hydrolysates of various food materials, but no information is available on the isolation of antih...
Evaluation of Cheddar Cheese as a Food Carrier for Delivery of a Probiotic Strain to the Gastrointestinal Tract
probiotic Cheddar cheese carrier viable
2008/3/28
Cheddar cheese was evaluated as a food carrier for the delivery of viable microorganisms of Enterococcus faecium (Fargo 688®; Quest Int., Naarden, The Netherlands) to the gastrointestinal tract. T...
Evaluation of Several Nonstarter Lactobacilli for Their Influence on Cheddar Cheese Slurry Proteolysis
nonstarter lactobacilli proteolysis ripening cheese slurries
2008/3/28
Ten strains of nonstarter lactobacilli were evaluated for proteolytic ability in Cheddar cheese slurries by ripening anaerobically at 30°C for 12 d. Fresh Cheddar curds were made under controlled cond...
Water Partitioning in Mozzarella Cheese and Its Relationship to Cheese Meltability
Mozzarella cheese bound water microstructure fat
2008/3/28
The aim of this study was to determine what happens to water in Mozzarella cheeses during storage and to relate those changes to cheese microstructure and functionality. A reduced fat (8% fat) Mozzare...
Production of Probiotic Cheese (Cheddar-Like Cheese) Using Enriched Cream Fermented by Bifidobacterium infantis
bifidobacteria probiotic cheese survival
2008/3/28
Probiotic cheeses (Cheddar-like cheese) were produced with microfiltered milk standardized with cream enriched with native phosphocaseinate retentate and fermented by Bifidobacterium infantis. During ...
Flavor Generation in Cheese Curd by Coculturing with Selected Yeast, Mold, and Bacteria
sensory analysis odor microorganisms cheese
2008/3/28
A large number of microorganisms involved in cheese ripening induce very typical flavors that contribute to the cheese variety. As the microflora of cheeses is usually complex, pure cultures can only ...
Short Communication: Modified Schreiber Test for Evaluation of Mozzarella Cheese Meltability
meltability Mozzarella cheese Schreiber test
2008/3/28
Modifications to the traditional Schreiber test for evaluation of cheese meltability were proposed. We investigated the effect of oven temperatures in the range of 60 to 232°C and of three heating sur...
Effect of Salt and Chymosin on the Physico-Chemical Properties of Feta Cheese During Ripening
Feta cheese salt rennet
2008/3/28
The physico-chemical properties during ripening of Feta cheese made from bovine milk were monitored at 7-d intervals for 63 d. Samples were analyzed for moisture, fat, protein and ash contents, salt u...
Aspects of Enzymology and Biochemical Properties of Brevibacterium linens Relevant to Cheese Ripening: A Review
Brevibacterium linens cheese enzymology biochemical properties
2008/3/28
Brevibacterium linens is a major surface microorganism that is present in the smear of surface-ripened cheeses. The enzymology and biochemical characteristics of B. linens influence the ripening and f...
Changes in Free Fatty Acids During Ripening of Idiazabal Cheese Manufactured at Different Times of the Year
lipolysis free fatty acids ovine milk cheese cheese ripening
2008/3/28
Lipolysis was studied in cheeses manufactured from raw ovine milk in winter, spring, and summer, with no starter culture added, up to 180 d of ripening. Total amounts of free fatty acids (FFA) after 1...